Homemade Pico de Gallo
The perfect authentic pico de gallo recipe with fresh tomatoes, onions, cilantro, and lime. Makes about 2 ¾ cups.
Servings: 6 to 8 people
Calories: 19kcal
Ingredients
- 2 cups seeded, diced tomatoes (from about 1 pound tomatoes)
- ¾ cup finely diced white onion
- 1 large or 2 small jalapenos, finely diced
- 2 tablespoons fresh lime juice
- ½ teaspoon kosher or sea salt
- ½ cup chopped cilantro
Instructions
- Seed the tomatoes by cutting open then removing the seeds and juices. Discard and cut the tomatoes into small dice. Add to a medium bowl.
- Add chopped onion, and jalapeno. Stir in lime juice and salt. Let sit 10 to 20 minutes before serving for flavors to combine.
- Just before serving stir in cilantro.
- Store in an airtight container in the fridge for up to 4 days.
Video
Notes
Remove the seeds from the tomatoes before dicing.
Use fresh limes: Fresh lime provides a brighter, more authentic flavor to pico.
For best flavor: To achieve the best version of your pico, let it sit, covered, in the fridge for a few hours or overnight so that all the flavors can combine and mingle together. It will taste like cohesive salsa.
Nutrition
Calories: 19kcal | Carbohydrates: 4g | Protein: 1g | Fat: 0.1g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.02g | Sodium: 198mg | Potassium: 166mg | Fiber: 1g | Sugar: 2g | Vitamin A: 532IU | Vitamin C: 13mg | Calcium: 12mg | Iron: 0.2mg
